Magic Chef EWGC12W3 Use and Care Manual download pdf (Page 12)

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Baking and Steaming

The temperature for cooking uncovered dishes is usually 70°F - 100°F lower than in a

traditional oven. No preheating is necessary in the convection oven before baking.

Ordinarily, the center of the cake batter will be moist, while the sections closest to the

rim of the baking pan will be finished first. For this reason, a bunt cake pan or tube pan

is better to use than the larger layered cake pans.

Broiling

For broiling with a convection oven, the temperature should be set between 430°F –

480°F. Do not cover the food while cooking. Use the high rack to bring food closer to

the heat source for additional crispness and browning of food. Add hickory liquid smoke

or mesquite to achieve a smoky flavor. Any seasonings should be applied to the surface

of the meat. If the fish or meat is lean, spray the rack with non-stick vegetable oil or

brush with cooking oil prior to arranging the fish or meat on the rack to avoid food

sticking to the rack. For browner or more seared surfaces, broil on both sides as with

thick steaks. For thinner pieces, turning is not necessary.

Roasting

If desired, line the bottom of the bowl with aluminum foil (leaving an inch border

around the rim) to catch any drippings. To let hot air circulate freely, use the low rack.

The propelled hot air cooks meat evenly and seals in the juice. Turning and basting is

not necessary. A meat thermometer is recommended however without one, go by the

time in the table provided in this manual or follow the chart given for conventional or

regular ovens and subtract 75°F.

Roast Whole Chicken

Rinse the chicken thoroughly and add desired seasonings. Spices such as garlic, black

pepper and salt are suggested. Before roasting, allow seasonings to penetrate for a few

hours. The base of the bowl can be lined with aluminum foil to catch any drippings.

Roast for approximately 30 minutes per 2.2 lbs. at 400°F.

Whole Roasts

With the fatty portion facing upward, place meat directly on the low rack and season to

taste. The temperature for roasting is usually 75°F less than regular or conventional

roasting. Cooking time depends on the type and size of the roast. Using a meat

thermometer is recommended.

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Magic Chef EWGC12W3 Use and Care Manual Page 12